This Vegan Butternut Squash Soup is a creamy and delicious fall favorite that's perfect for chilly evenings. Made with roasted butternut squash, onion, and garlic in a rich and creamy coconut milk base, this soup is not only vegan but also gluten-free and dairy-free. It's a comforting and satisfying meal that's easy to make and can be customized with your favorite toppings.
Ingredients:
- 1 butternut squash, peeled and cubed
- 1 onion, chopped
- 4 garlic cloves, minced
- 1 tablespoon olive oil
- 4 cups vegetable broth
- 1 can coconut milk
- 1 teaspoon ground ginger
- Salt and pepper to taste
Instructions:
- Preheat the oven to 400°F.
- Toss the cubed butternut squash with olive oil and spread it on a baking sheet.
- Roast the squash for 25-30 minutes, until it is tender and lightly browned.
- In a large pot, sauté the onion and garlic in olive oil until the onion is translucent, about 5 minutes.
- Add the roasted butternut squash, vegetable broth, coconut milk, and ground ginger to the pot.
- Bring the mixture to a boil, then reduce the heat and let it simmer for 10-15 minutes.
- Use an immersion blender or transfer the soup to a blender and blend until smooth.
- Season with salt and pepper to taste.
- Serve hot and enjoy!
Conclusion: This Vegan Butternut Squash Soup is a creamy and delicious fall favorite that's perfect for cozy evenings. The roasted butternut squash adds a sweet and nutty flavor to the soup, while the coconut milk makes it creamy and rich. It's a comforting and satisfying meal that's easy to make and can be customized with your favorite toppings, like croutons, roasted pumpkin seeds, or a dollop of vegan sour cream. Give it a try and enjoy a comforting bowl of soup this fall season!
